2 c Firmly packed mint leaves 1 tb Chopped nuts 1/4 ts Salt 1 sm Clove garlic, minced Olive oil 3 tb Grated Parmesan cheese Toss the fresh mint leaves into a food processor or blender along with the salt, garlic and nuts. (Pine nuts are good; walnuts are okay also.) Start the food processor and then slowly add olive oil. Don't process too long or add too much oil; aim for a consistency that can be spread with a knife. When done processing, remove it to a dish and stir in the cheese. This is great spread across the top of broiled salmon or halibut fillets. You can also toss it with pasta as a simple side dish, or add broiled or steamed slices of chicken, seafood, or vegetables to make a main dish.
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Pea & Mint Pesto (Vegan!) | The Wicked Kitchen
An essential, easy vegan recipe for any plant-pusher! Give your pesto a Wicked twist with Chef Chad’s pea and mint hot take; expect a fresh and bright citrus kick, along with aromatic mint and sweetness from the peas. It’s fresh, punchy and fragrant...and extremely versatile. The flavor combos are endless—make up a big batch and mix with smashed avocado for a tasty toast, stir into cooked pasta for a fun packed lunch/meal prep feast, mix with Good Catch Tuna for a grab-and-go sandwich or use as a dip for veggies! A batch of this will keep in the fridge for about 5 days. Crack out the food processor and let’s get going.
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How to make Mint Pesto
Mint Pesto is a twist to the classic Italian sauce which is made with basil, olive oil, garlic, pine nuts and parmesan. Recipe here:
How to Make Homemade Pesto | Jamie Oliver
Jamies takes us through the principals of making pesto and shares the wisdom passed onto him by Italian Nonnas he has met over the years. The traditional Genovese method uses garlic, basil, pine nut, olive oil and parmesan or pecorino but Jamie encourages us to do like the Italians and make it with what we have available. It's guaranteed delicious.
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Basil Mint Pesto
Fall in love with fresh Basil Mint Pesto, with its bright, refreshing complexity of flavors, its versatility, and the quick and easy process of making it! Spread it on sandwiches, toss it with pasta, use it as a base for flatbread pizzas, or serve it with a cheeseboard. There are endless ways to use this vibrant sauce!
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How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds. When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours! Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
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Green Beans with Mint Pesto
Check out this fresh and delicious mint pesto! I have plenty of mint right now, and I love turning it into pesto. And you can also check out how I use it as a dressing on garden fresh green beans.